Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Coconut milk - cut into 1/2-in pieces
1 1/2 c Chicken stock 4 tb Fish sauce, Nam Pla
3 Pieces dried galangal, or: 5 Kaffir Makrut lime leaves
6 Pieces fresh Galangal 4 Fresh Serrano chiles
4 Stalks fresh Lemon Grass - sliced into rounds
- bruised, cut into 2-inch 2 Fresh limes, juiced
- lengths 2 tb Fresh coriander leaves
1 lg Whole boned chicken breast - (chopped)

IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and
lemon grass to a boil; reduce and simmer for 20 minutes. Strain
stock; discard galangal and lemon grass. Return stock to a boil, add
chicken and reduce to a simmer until tender (about 2 minutes). Add
fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish
with more chiles to taste and coriander leaves. Serve hot.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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